Tuesday, March 13, 2018

Sabudana Khichdi (with a bellpeppers)

Sabudana Khichdi is one of the most popular dishes belonging to Maharashtrian cuisine. A simple , yet so fulfilling dish , it can be had with tea or pair it with yogurt to have as a meal:) I have made a very simple change to this popular dish by adding some bell peppers. The flavor of the bell peppers compliments this dish really well. Personally, I love to load this khichdi with loads of roasted peanut powder , shredded coconut and cilantro. The sweetness from the peanut powder marries well with the spice of the red chili powder and tang of lemon juice.

I have used a combination of oil and ghee in this recipe (3 tbsp oil and 1 tbsp of ghee) but you can choose to make it entirely with ghee (4 tbsp in that case). If you want to keep the recipe vegan, then skip ghee and use 4 tbsp oil in all. This recipe is gluten free too.

INGREDIENTS:Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml

Sabudana / Tapioca pearls : 2 cups

Roasted Peanut Powder : 1/4 cup

Bell Pepper (cubed): 1 cup

Potato (cubed) : 1 cup

Sugar : 1 tsp

Salt as per taste

Lemon juice : 1 tbsp

Oil : 3 tbsp

Ghee : 1 tbsp (If you want to keep the recipe vegan, just stick with oil).

Cumin seeds / jeera : 1 tsp

Curry leaves : 6-8

Turmeric powder : 1/2 tsp

Red chili powder : 1/2 tsp

Ginger (finely grated) : 3/4 tbsp

Fresh shredded coconut : 1/4 cup

Cilantro leaves : 1/4 cup

PROCEDURE:

Wash sabudana and soak them in water for 3-4 hours or until all the water gets absorbed (the level of the water for soaking should be just above the level of sabudana).